Let it be known that I have officially failed Paleo Week.
Guys, I hate to be a Debbie Downer but I am so frustrated. I’ve been throwing myself pity parties and the best way to do that is with pizza, wine, and a giant bag of Sour Patch Kids.
My allergies have just been awful since we got here. I lived all my life with horrible allergies so when we moved to Colorado and they disappeared, it was the best thing ever. And now they’re back and worse than ever. And I hate everything.
My husband thinks I’m nuts because I cry at least once a day because omg, my eyes won’t stop itching. And the Zyrtec stops working about the time I have to pick the kids up from school so I talk to their teachers as a big snotty mess.
Anyway, I’m blaming allergies for my Paleo-fail. If you see me this summer sitting by the pool in jeans and a sweatshirt, it’s the allergies fault.
That’s the official story.
I made these Crockpot Pesto Ranch Chicken Thighs recently after seeing them go around the interwebs for years. I don’t even like pesto that much but one of my favorite Youtubers raved about the recipe so I had to try it.
I was shocked by how much my family loved this one. I will definitely be making it frequently. Feel free to use whatever chicken pieces you like – we pretty only eat thighs these days so I used those but breasts would work as well.
St. Patrick’s Day is just over a week away – and this is probably the only post you’ll get from me about it.
Y’all, I’m just not into any holiday that forces me to wear a color that looks awful on me. I’d rather just skip it. What I don’t skip is the corned beef. I love corned beef.
And I cured this myself! Because guess what! My grocery stores don’t put corned beef out until right before St. Patty’s Day. Gahhh. So I bought some brisket, soaked it in some salt water with a bunch of funny smelling spices, and let it hang out in my fridge for 5 days.
Also, I learned that the reason store-bought corned beef is pink is because they use a dyed salt to brine it. I had no idea. I always thought it was just one of those mysteries of the world.
Anyway, it wasn’t difficult to do it myself. It took maybe 30 minutes to get the beef in it’s brine and then I didn’t think about it again until it was time to cook. And it turned on wonderfully. If you don’t want to buy 7 jars of spices that you’ll never use again, go ahead and get the corned beef from your grocery store and just cook that as directed.
I cooked mine with carrots, onions, and potatoes and then I added cabbage at the end of the cooking. The veggies turned out so good. We love cabbage and when it’s cooked with the corned beef, it turns out almost buttery. It’s so delicious – my husband and I practically fought over it!
The day before I left for this trip, I spent all day cooking, cleaning, doing laundry, things like that.
Not because my husband can’t do those things, I just wanted to make his life easier. (And let’s be real, he’d never remember to do laundry and the last thing I want is someone upset because they have to wear their brother’s pants to school.)
I had taken the kids to the store last weekend and let them pick out easy foods like Lunchables, pizza rolls, frozen White Castle burgers. Basically my kids are going to be sad when I get home and we get back to our regular eating.
But yeah, my husband’s sticking with Paleo while I’m gone and I wanted him to have lots of things that just need to be heated up. So I made this spaghetti squash casserole, this chili, and this beef stroganoff. All of those are favorites and I make them pretty much weekly. I also made some Paleo cornbread, a meatloaf you’ll see eventually, and roasted up a bunch of veggies. And finally, I made this.
I love making recipes like this because the meat is totally Paleo, super flavorful, and perfect on top of mashed cauliflower. But then it’s even more delicious on a roll with melty cheese on top! Which is, of course, how I ate it because I am weirdly obsessed with sandwiches right now.
It was one of those times where I was all, “Okay, I’m just going to have two bites.”
I am in major EAT ALL THE FOOD mode right now. Like, I want the freezer cleaned out, I want the pantry cleaned out, I want everything out.
Which is ridiculous because we still have almost 2 months left here.
But for whatever reason, my brain says that we need to eat everything now and then buy just what we need to survive the rest of the time here.
And that’s never going to work because we are incredibly high-maintenance when it comes to food.
Also, I’m feeling super productive because I’m burning through all my candles and each time I finish one, I say “Yep, one less thing to take with us!”
As if a candle is going to make or break our household goods allowance.
But anyway, I’m finding all kinds of things in my freezer. There’s a pint of opened dog ice cream (yeah, that’s a thing) from 2 summers ago that I won’t feed the dogs but I love the label too much to throw it away.
There’s also at least 5 bags of ravioli. Because apparently I impulse buy pasta filled with cheese more often than I realize.
Luckily, the kids love ravioli! This Crockpot Ravioli is so simple and it’s perfect for us right now because I’m crazy I already had all the ingredients on hand and I, you know, felt like I was actually accomplishing something by throwing away that empty bag of mozzarella.
If only moving was as easy as eating all the food and burning all the candles, right?